Mini cream puffs with rum cream

30min 8 servings


  • 300 ml water
  • 75 g butter
  • 150 g flour
  • 3 large eggs

Rum cream:

  • 175 g Castello Rum Cream Cheese
  • 3½ tbsp whipping cream
  • 50 g icing sugar
  • Icing sugar
Mini cream puffs with rum cream


Boil the water and butter in a pot and add the flour while stirring vigorously until the dough gathers and becomes smooth. Remove the pot from the heat and allow the dough to cool slightly. Add the eggs one at a time while mixing with an electric mixer. Arrange the dough on two baking trays lined with baking paper (approx. 1 tbsp per cream puff). Use a piping bag or two teaspoons dipped in water. Bake the cream puffs in the middle of the oven for approx. 20 minutes at 200°C. Do not open the oven door while they are baking or they may collapse. Cool on a wire rack and cut up the side with a pair of scissors.

Rum cream:
Stir the cheese with icing sugar and cream until soft. Add the cream to the cakes with a teaspoon or a piping bag. Sprinkle with icing sugar before serving.

To serve: Can be prepared in advance and frozen. Just remove from the freezer a couple of hours before serving.

Cream cheese can be seasoned with icing sugar and the spices of your choice.